collard green soup

This Caldo Verde Portuguese green soup recipe is healthy and easy to make. Taste the flavors of Portugal as you delight in this soup for lunch or dinner.

Caldo Verde

kale

Portuguese chorizo sausage

yellow onion, chopped

garlic cloves, minced

olive oil

Salt and pepper

Cornbread bread

Start by cutting the collard greens or kale....

Start by cutting the collard greens or kale. Stack the leaves, three at a time and roll them like a cigar. Cut crosswise into very, very thin strips. Set aside.

In a skillet, over medium heat cook the...

In a skillet, over medium heat cook the chorizo until lightly browned on both sides. Use a slotted spoon to remove the sausage to a plate. Reserve sausage flavored oil to flavor the soup.

In a large pot over medium heat, warm...

In a large pot over medium heat, warm 3 tablespoons of olive oil and cook onions until tender and translucent. Add garlic and cook for 2 more minutes.

Stir in potatoes and add water or combination...

Stir in potatoes and add water or combination of water and broth and bring to a boil.

Reduce the heat and let the soup simmer....

Reduce the heat and let the soup simmer. Cook until the potatoes are tender, about 10- 20 minutes. Remove from heat and let them cool slightly.

Mash the potatoes and then bring them back...

Mash the potatoes and then bring them back to the pot. 

Using a hand blender, blend the soup until...

Using a hand blender, blend the soup until smooth. Or you can use a regular blender and blend the soup in batches.

Add about half the sausage slices and fat...

Add about half the sausage slices and fat to the soup

Add the collard greens or kale, stir, and...

Add the collard greens or kale, stir, and keep and cook for a few more minutes until the soup turns bright green. Don’t overcook as the greens should be slightly crunchy. 

Season with salt and pepper to taste

Remove from heat and drizzle with extra Portuguese...

Remove from heat and drizzle with extra Portuguese olive oil. 

Ladle the Caldo Verde soup into bowls topped...

Ladle the Caldo Verde soup into bowls topped with thin slices of chorizo in each one.

Serve hot accompanied by cornbread.

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In the South during the cold months, collard greens and black eyed peas are a beloved staple in the kitchen. This&nbsp;Instant Pot Black Eyed Pea &amp; Collard Green Soup with Smoked Ham recipe combines the two staples to create a delicious warm hearty soup in just a few minutes of cooking time.

Instant Pot Black Eyed Pea and Collard Green Soup with Smoked Ham

onion, chopped

garlic cloves,

celery rib, chopped

carrots, chopped

smoked ham, chopped

chicken broth

tbs apple cider vinegar

salt and pepper

hot sauce

Turn the Saute setting on the Instant Pot.

Add olive oil, onions, garlic, and celery. Saute until soft and translucent.

Add carrots, collard greens, ham, chicken broth, black eyed peas,and apple cider vinegar.

Lock the lid on the Instant Pot and cook on manual high pressure for 10 minutes.

Fast release, salt and pepper to taste, and serve.

Instant Pot Black-Eyed Pea and Collard Green Soup has all your good luck and deliciousness wrapped up in one pot. A great way to start out the New Year.

Instant Pot Black-Eyed Pea and Collard Green Soup

bacon

onion

garlic (minced)

chicken stock

collard greens (chopped)

wild rice

long grain white rice

lb dried back-eyed peas (rinsed and drained)

tsp sea salt

tsp black pepper

cayenne pepper ((or

Set Instant Pot {6 Quart} to saute feature and brown bacon pieces. Add in onion and saute for 1 minute. Add minced garlic and saute another minute.

Pour in chicken stock, black-eyed peas, collard greens, wild rice, white rice, salt, black pepper and cayenne pepper. Stir. Add in ham bone or hock. Lock lid and make sure valve is closed. Set to Manual High Pressure for 30 minutes.

When done let natural release for 10 minutes then manually release. Serve

My husband LOVES when I make this. It’s a hit every single time.

I’ve made this at least 4 times and it’s always a winner. I do add additional seasonings to our taste.

This is a really delicious soup. I made the soup as written but added a few bay leaves. We coupled the soup with generous portions of cornbread and everyone had seconds. This is a soup that my husband and daughter devoured and requested that I make every New Years and throughout the year! Thank you for an scrumptious recipe!

Oh my STARS! I tried this today and I'm in love. BEST recipe I've tried in a long time. For the rice, I used a Rice-A-Roni Wild and Long grain rice box with the seasoning included. I fixed some cornbread and dumped a huge slice in my bowl. I'll make this often.

I modified it a small bit to potentially reduce quantity. I used one bunch of collards, a can of black eyed peas, 2 hocks,  two handfuls of white rice, 4 sliced bacon, and an onion. I also only used 32oz broth. Yummy!

Caldo Gallego, pronounced &quot;Cald-o Gay-yay-go,&quot; is also known as Collard Green Soup. This Spanish white bean soup combines smoky ham, tender greens, and soft potatoes for a hearty, comforting meal. Perfect for busy weeknights, it’s packed with rich flavors and comes together quickly.

Caldo Gallego (Collard Green Soup)

avocado oil ((or olive oil))

garlic (or more to taste)

chorizo

ham steak

potatoes

beans

black pepper

salt

collard greens (kale

Heat a large pot over medium heat and add in the olive oil and onions and sauté until the onions are translucent.

Add the minced garlic to the pot and cook for just about 1 minute.

Add the chorizo and ham to the same pot and cook until you start to see slightly brown edges on the meat.

Add in the potatoes, turnips (if usings), chicken stock, cans of beans,  ham flavoring, salt, and pepper, and bring to a full boil then reduce the heat to a simmer, cover, and for about 20 - 30 minutes or until the potatoes and turnips (if using) are soft.

Turn the heat to medium low and add the greens. Allow to cook for about 10-15 minutes or until the greens are wilted. You may also simmer on low heat for longer to allow the flavors to further develop if desired.

Serve with warm cuban bread or a crusty bread.

This soup is delicious and full of flavor. My husband absolutely loved it. Perfect for fall weather.

This soup is delicious! Your family will love it!

Had this for dinner this week and it was a hit! So much flavor. I made it in the crock pot and it was ready after work.

I’ve been making lots of soups this summer and I’m excited to try this new one out. I love everything at Columbia Restaurant so I’m sure this will be delicious.

Top 4 collard green soup recipes from across the web

The most viewed collard green soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Caldo Verde

Instant Pot Black Eyed Pea and Coll...

Instant Pot Black-Eyed Pea and Coll...

Caldo Gallego (Collard Green Soup)

Top 4 collard green soup recipes from across the web

The most viewed collard green soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Caldo Verde

Instant Pot Black Eyed Pea and Coll...

Instant Pot Black-Eyed Pea and Coll...

Caldo Gallego (Collard Green Soup)

The most viewed collard green soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine